Tuesday, July 28, 2015

Pepper-flavoured sherry beef - Pepparkryddad sherrybiff

Pepparkryddad sherrybiff

Roast beef is a tender meat that cooks quickly and should be served with a really good sauce. A sherry sauce is one suggestion!

4 servings

4 slices roast beef
2 tbsps butter or margarine
½ to 1 tbsp pepper mix
good 1/3 cup dry sherry
4 tbsps Maizena or cornflour
good ¾ cup meat bouillon
½ tsp Chinese soy sauce

Melt the fat in a frying pan and brown the roast beef slices on both sides until nicely coloured. Flavour with pepper mix and salt. Pour the sherry around the steaks and let it all simmer slowly, covered, on low heat for about 10 minutes. Put the meat on a serving plate and keep it warm.

Stir the Maizena with some of the bouillon and beat this thickening into the pan. Dilute with remaining bouillon and the soy sauce and simmer slowly for a few minutes. Flavour to taste with salt.

Pour some of the sauce over the steaks and serve the rest in a separate bowl.

Serve with boiled rice and shredded sweet peppers or a green salad.




No comments:

Post a Comment